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perfection

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  1. Thank you for taking the time out to help me Meerkat - Would you please in a few lines, explain its consequence to distillation? Distillation is a controlled process and the lower the temperatures the slower (and more thorough?) the distillation. So do distillers stay clear (below) this temperature (boiling point of the liquid at various concentrations) for a better separation or is there some other significance for pot and column still distillation? Thanks
  2. Easily googled i have found that the boiling point of ethyl alcohol is 78.37 degrees Centigrade. I would believe that this is the boiling point of PURE ethyl alcohol at 1 atm pressure Distillation however occurs on a (fermented) wash or a low wine (the distillate after the first distillation of a pot still process) which means the quatum of alcohol would be in the region of 7-12% and 28-32% respectively. My question: Although, the ethanol will vaporize at various speeds at various temperatures, what would be the boil point of the alcohol when in amixture where its strength is 15% or 30% - will it still achieve a boil to vapour at 78.37 (other things being equal)? How does one approach thinking about this?
  3. when distilling in a pot still (and I am assuming twice to get the distillate to an appreciably high alcoholic abv) is it that the distillate resulting from the first distillation is ALWAYS cloudy resulting from smearing even if one has made cuts to sever heads and the tails? What is the reason why smearing happens resulting in a little cloudiness? Does it happen with all spirits or does it depend on the source material from which the wash is made? Why does it not happen in the second run of the pot distillation? Thank you
  4. Thanks a lot each one of you. Much clearer now.... Does this further imply that each plate in the rectifying column is at a marginally higher temperature than the one below it and can the temperature of each plate be controlled externally or manually? and WHY wash with water if the distillate has to rectified in another set of 2 to 3 columns (like for vodka I assume)?
  5. Dis not understand.... Are not plates in a rectifier column supposed to make up a continuous still? So whats the difference?
  6. I do understand that continuous (column) stills are more efficient due to their throughput and non-stop feed of wash, but I would like to know whether repeated distillations ( I believe it is called rectification) in a pot still could produce neutral spirit with almost no congeners identical to a continuous still Do/can continuous stills produce neutral spirit in a single run? or are they also rectified to get neutral spirit?
  7. I understand stillage is what is left behind in a pot still after distillation is known as stillage (variously called pot ale and vinasse) My question is whether the term applies to column (continuous) stills in any way? Is the pumped wash (ready for stripping) filtered in some way before being pushed into the analyser of the column still ? Thanks
  8. seeing the US definition for Gin, is it right to understand that - the use of neutral spirit is not legally necessary for Gin production except for compound Gins - the distillation can be done in ANY kind of still Is this correct?
  9. Thanks FORESHOT I think there seems to be some issue in the use of the terms base spirit and the final redistillation that incorporates the gin/juniper flavours One last set of questions for utter clarity. lease just state YES or NO 1 the US definition does accept gins that are directly pot distilled from mash over botanicals (as the EU definition does NOT they insist on NGS compounded or redistilled (steeping or vapour infused) 2. Do you mean distillation or redistillation or either in the above? 3. Is the base spirit used Neutral Grain Spirit (NGS) when redistilling or compounding with botanicals? 4. Can original or direct distillation also refer to continuous still distillation from a mash? 5. If one does an original distillation from mash in a continuous still and then introduces the botanicals (say in a finishing continuous still run) , will this be regarded as redistillation too or is redistillation always in a pot still for flavour incorporation 6. If one makes a pot still gin and introduces the botanicals in the second or third distillation is that taken as re-distillation or original distillation ? Thank you each one who contributed to answer these 'theoretical question'
  10. Yes friends, I am coming from a pure theoretical background..... Language is not a barrier....culture …. perhaps! I need to understand the term "original distillation from mash" in detail for my project as it appears in the US definition of GIN My understanding: original distillation from mash could be done in continuous stills or pot stills. When done in pot stills it would require at least two or more distillations to get the alcohol content upto a respectable purity. Hence my query was to understand whether the flavour of juniper and other botanicals are introduced during the fist run of pot distillation or the second (or third). If during second distillation would it be regarded as a redistillation or original distillation would this be done by steeping the botanicals or vapour infusing them I hope I am clearer now Thank you
  11. if a pot still is used what would constitute made from original distillation from mash Introducing the flavour of botanicals during (I) first pot distillation run (ii) subsequent pot distillation runs (iii) either Would the botanicals be steeped or vapour infused? or is the second and subsequent run in a pot still considered re-distillation? and what if the flavours were introduced in a second or finishing run of a patent still (assuming the spirit is made from a mash in a patent still) is that too considered a redstillation (rather than an original distillation)? In a patent still, would the botanicals be steeped or vapour infused?
  12. I am a student of alcodemics and am doing my research project on Gin. I understand the difference in the way distilled Gin is defined in US and EU I need to understand...... Is there a definite and direct connect between the term original distillation and the term pot distilled gins? Thank you
  13. I am a student of alcodemics and am doing my research project on Gin. I understand the difference in the way distilled Gin is defined in US and EU My understanding of Direct distillation is In direct distillation (also called original distillation), a fermented grain mash is pumped into a still. Heat is applied and the spirit vapors rise though the still and through a “gin head” at the top of the still that holds juniper and other botanicals The gin head is a fixture that holds the mix of botanicals though which the vapors pass and extract the flavours My questions are Is an original or direct distillation carried out in pot stills or patent stills? Won't these gins have a heavy body if done in pot stills? Will they not require minimum two runs if done in a pot still and are the botanicals exposed to vapours in the first run, second run or both? The result would be classified as juniper based spirit as per EU (rather than gin, distilled gin or London gin) assuming the predominance of Juniper - is this right? Thank you
  14. I am a student of alcodemics and am doing my research project on Gin. I understand the difference in the way distilled Gin is defined in US and EU My question is When making distilled Gin the neutral spirit is redistilled (in the presence of botanicals). Can this re-distillation be carried out in patent stills or only in traditional pot/alembic/carterhead stills? and if it can be done in patent stills, may I assume both steeping and vapour infusion techniques may be used? I also notice that the word traditional is no longer included in the EU law when describing how London dry gin should be produced. The word was never there when describing distilled Gin Thank you
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